Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doesn't have to be! You can learn how to cook gourmet tasting food, to rival the restaurants, right in your own home! Cooking can be an incredible experience, for me, it is my happy place, it relaxes me, let's me gather my thoughts, and then when the dish comes together oh so perfectly and ...
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Thanks! Although I still think your calculations may be a bit high still, but you did say they were rough calculations. It really doesn't matter, lol, homemade peanut butter cups using sugar free chocolate chips, sugar free organic peanut butter and almond flour are going to have way less net carbs then Reese's. lol :)

One thing you could try is do everything as is, but leave out the artificial sweetener.

Hello! :) Yes we used 1 Tbsp. xylitol sweetener and put it in with the peanut butter. That is a great idea to use coconut. And you could totally do that. I would cut up the almonds a little bit though, into rough chunks. Or I guess you could leave them whole. If you are leaving out the peanut butter, then you might want to add the sweetener to the chocolate. Or just try it as is. :) Add a tsp. of chocolate to a paper cup, then put in your coconut and almonds then more chocolate. voila! Or if you have a candy bar silicone mold you can use those. Good luck! Let me know how they turn out.

Yeah these are great for a low carb sugar free solution, with that said, I prefer eating the high carb high sugar homemade variety. LOL :) https://www.instructables.com/id/Easy-Homemade-Peanut-Butter-Cups/

You are very welcome! :) Oh yeah if you like coconut, adding the flakes to the chocolate would be great.

Sure I don't see why you couldn't use Stevia instead of xylitol. :) I would use the same amount. And then after you make them once, adjust as needed. :)

I like playing Rangers. But with 5th edition, each class has so much more to offer, which is awesome. One campaign, I have a 10th level Elf Ranger, which we have been playing that campaign for 5 or 6 years. Another campaign I am playing a Human Barbarian, he is only 3rd level. My all time favorite character and hero was a Fighter. I created him when I was like 12 or 13. Good times!! I do like how detailed the plastic ones are getting though. It was hard to get the detail with those old metal lead figures. Have you heard of hero forge? https://www.heroforge.com/

Wow this is awesome! I LOVE miniatures. I play DnD a ton, and we just barely started using miniatures to enhance the experience. But I have still have a set of old lead figures from the late 70's early 80s, haha.

That is so awesome you have so many minis! Lucky! I am a bit jealous! haha And yes if they were all metal, that would get really heavy! haha, Cleric's in 5th edition have lots of cool stuff. I really like 5th edition.

mmmm I love soup! This looks really yummy too. Voted! I have an old instructable on Ham and Potato Soup. If you like that kind of soup give this recipe a try. :) https://www.instructables.com/id/Amazing-Ham-and-Potato-Soup/

Thank you so much! :) :) I like it by itself haha, it isn't overly sweet either. Although if you add frosting, strawberries, whipped cream, etc. etc. it will be more sweet of course. haha. But I love how basic it is with so few ingredients.

Oh yeah there are definitely substitutions you can make. Although the cake isn't overly sweet even with that sugar. But yes there are certainly more healthy options. Although depending on the substitution, it might effect the spongyness of the cake.

Agreed. Better to stick with eggs, flour, and then a sugar substitute like Stevia or Erythritol, although I haven't experimented with those yet, but I imagine they would be okay. But use less quantity, like 1/4 cup or maybe 1/3 cup, instead of a direct 1 to 1 substitution.

Thanks! I am pretty sure one of the other sugar substitutes would work fine, but yeah banana might be too heavy. I just always use real sugar. lol

Thanks for the tips. We actually used coconut oil on the griddle which has a pretty high smoke point. But then again the griddle was only set to 350 which is fine for most oils. :) I think I mentioned a preheated griddle but maybe I forgot to mention that, haha. mmm thick cut applewood smoked bacon is amazing.

"The baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening." This was a good answer I found from someone else, couldn't explain it better myself, haha. :)

You probably could! Although, you don't have to separate everything out like we did in the video, haha. Just use two bowls. one for all the dry ingredients, and one larger one for all the eggs, oil, and vanilla extract. Then just add the dry ingredients to that. But you could certainly try used a wide mouth bottle of sorts. although the more I think about it, I think using bowls with a wooden spoon or fork is better, though, because you have more control. But no harm in experimenting. haha

Sure you certainly could with the cheese, I think, although I haven't done it yet. The meat would depend, if it were me trying it out, I would make sure the meat was mostly cooked if not all the way cooked. Breads usually don't get as hot on the inside as they do on the outside, if that makes sense? A fun experiment regardless. If you try it out let me know how it turns out! :)

hahaha :). Sure you can fill the rolls with cheese or meat, like after you bake them you mean? Or are you wanting to put cheese and meat in with them, and then bake them all together? I am haven't experimented with that yet, but I don't see why not.

I actually don't have much experience with bread machines, haha. I am assuming bread machine yeast will be fine. I would still start the yeast first like I do here. At any rate, it will be a good experiment. :) :)

hehehe awesome! Looked like they turn out great. :) Glad they liked them. I only have a few left, lol my parents and sister are here staying with me for the Christmas, and they are gobbling them up. lol :) you are welcome and Merry Christmas!! :)

hehehehe awesome!!!! Very clever using the chocolate chips. You could do jam or jelly as well....mmm I wonder how a peanut butter and jelly one would turn out...LOL so many possibilities. Or like with one of the "pizza" slicers after you add the butter, add cinnamon and sugar.....So glad you made them and that your family loved them! :) Good luck! And Happy Holidays!

Hello! Thanks for the comment. :) Great idea with the lemon juice and zest! I think in the video I mention if you have fresh sweet tomatoes then you can use those, but we can't find them here in Arizona at the store. We usually only have a few kinds of tomatoes available fresh, haha.

You are very welcome! :)

Yep you can freeze the sauce. Or use it with pasta, like you can have pizzas one night and then make a big batch of pasta a few nights later. If you don't freeze it, the sauce will last about a week in the fridge, maybe two weeks.

Thank you! I really appreciate! Anchovies eh? haha, I haven't been able to develop a taste for them. haha. You are so very welcome! You should try out the homemade pizza dough as well. :)

Yeah in the video I mention the guy that taught me this recipe uses canned tomatoes imported from Italy, which cost about 3 times as much, haha.

In the video I mention using San Marzano brand canned tomatoes. haha. Funny that you mentioned them. They are definitely a good brand. The guy that taught me always uses that brand, for both the whole peeled tomatoes and the crushed tomatoes. They are around $3 to $4 US at my supermarket. Which actually is not too bad when you consider it will make enough sauce for about 8 to 10 pizzas.